Sugar: A Multitasker In Baking and Cooking

The sucrose, glucose, and fructose in real sugars contribute much more to baking and cooking than just sweetness.

BROWNINGDuring cooking and baking, some sucrose breaks down into glucose and fructose, which brown at lower temperatures, providing flavor and color in baked goods.

TENDERIZINGSugar is a major tenderizer. it inhibits gluten formation by preventing some of the water in the dough from hydrating flour proteins.

LEAVENINGSugar is a prime contributor to the rise of cakes, cookies, and quick breads because it helps incorporate air bubbles into the batter during creaming.

ON THE SAVORY SIDE A dash of sugar in savory dishes has a complex, indirect impact on flavor, amping up tastes that might otherwise fade into the background. it can also bring balance to sour, salty, spicy, or bitter ingredients. What’s more, sprinkling sugar over the surface of vegetables, fish, or raw meat or adding it to a brine can enhance browning.

There are plenty of sugar substitutes on the market, but could any of them actually work as well as ordinary sugar?

Sign up for our cooking newsletter

How we use your email address
America's Test Kitchen will not sell, rent, or disclose your email address to third parties unless otherwise notified. Your email address is required to identify you for free access to content on the site. You will also receive free newsletters and notification of America's Test Kitchen specials.